CODEX STAN 223-2001 CODEX STANDARD FOR KIMCHI
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ID： |
04E959894AEE4CB4B1DFF6FEBB698F16 |
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文件大小(MB)： |
0.02 |
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页数： |
3 |
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文件格式： |
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日期： |
2004-12-27 |
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文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
CODEX STAN 223-2001 Page 1 of 3,CODEX STANDARD FOR KIMCHI,CODEX STAN 223-2001,1 SCOPE,This Standard applies the product known as kimchi, as defined in Section 2 below, which is prepared,with Chinese cabbage as a predominant ingredient and other vegetables which have been trimmed, cut, salted,and seasoned before fermentation.,2 DESCRIPTION,2.1 PRODUCT DEFINITION,Kimchi is the product:,a) prepared from varieties of Chinese cabbage, Brassica pekinensis Rupr.; such Chinese,cabbages shall be free from significant defects, and trimmed to remove inedible parts, salted,washed with fresh water, and drained to remove excess water; they may or may not be cut,into suitable sized pieces/parts;,b) processed with seasoning mixture mainly consisting of red pepper (Capsicum annuum L.),powder, garlic, ginger, edible Allium varieties other than garlic, and radish. These,ingredients may be chopped, sliced and broken into pieces; and,c) fermented before or after being packaged into appropriate containers to ensure the proper,ripening and preservation of the product by lactic acid production at low temperatures.,2.2 STYLES,The product should be presented in one of the following styles:,a) Whole: whole Chinese cabbage;,b) Halves: Chinese cabbages divided lengthwise into halves;,c) Quarters: Chinese cabbages divided lengthwise into quarters; and,d) Slices or Chips: Chinese cabbage leaves cut into pieces of 1~6 cm in length and width,3 ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 COMPOSITION,3.1.1 Basic Ingredients,a) Chinese cabbages and the seasoning mixture as described in Section 2;,b) salt (sodium chloride).,3.1.2 Other Permitted Ingredients,a) fruits;,b) vegetables other than those described in Section 2;,c) sesame seeds;,d) nuts;,e) sugars (carbohydrate sweeteners);,f) salted and fermented seafood;,g) glutinous rice paste;,h) wheat flour paste.,3.1.3 Other Composition,a) Total acidity(as lactic acid) not more than 1.0% m/m,b) Salt (sodium chloride) content 1.0~4.0% m/m,c) Mineral impurities not more than 0.03% m/m,CODEX STAN 223-2001 Page 2 of 3,3.2 QUALITY CRITERIA,Kimchi shall have normal flavour, odour and colour and shall possess texture characteristic of the,product.,3.2.1 Other Quality Criteria,a) Colour: The product should have red colour originating from red pepper.,b) Taste: The product should have hot and salty taste. It may also have sour taste.,c) Texture: The product should be reasonably firm, crisp, and chewy.,4 FOOD ADDITIVES,Only those food additives listed below may be used within the limits specified.,No Name of Food Additive Maximum Level,4.1 ACIDITY REGULATORS,269,270,330,Acetic acid,Lactic acid,Citric acid,Limited by GMP,4.2 FLAVOURINGS,Natural flavours and nature-identical,flavours, as defined in the Codex,Alimentarius, Volume 1A,Limited by GMP,4.3 FLAVOUR ENHANCERS,621,627,631,Monosodium L-glutamate,Disodium 5'-guanylate,Disodium 5'-inosinate,Limited by GMP,4.4 TEXTURIZERS,420 Sorbitol Limited by GMP,4.5 THICKENING AND STABILIZING AGENTS,407,415,Carrageenan,(including furcellaran),Xanthan gum,))),Limited by GMP,5 CONTAMINANTS,5.1 HEAVY METALS,The products covered by the provisions of this Standard shall comply with those maximum levels for,heavy metals established by the Codex Alimentarius Commission for these products.,5.2 PESTICIDE RESIDUES,The products covered by the provisions of this Standard shall comply with those maximum residue,limits established by the Codex Alimentarius Commission for these products.,6 HYGIENE,6.1 It is recommended that the products covered by the provisions of this Standard be prepared and,handled in accordance with the appropriate sections of the Recommended International Code of Practice –,General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevant Codex texts such,as Codes of Hygienic Practice and Codes of Practice.,CODEX STAN 223-2001 Page 3 of 3,6.2 The products should comply with any microbiological criteria established in accordance with the,Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).,7 WEIGHT AND MEASURES,7.1 FILL OF CONTAINER,7.1.1 Minimum Drained Weight,The drained weight of the final product, as a percent of the indicated weight, shall not be less than,80% by weight.,8 LABELLING,8.1 Kimchi shall be labelled in accordance with the Codex General Standard for the Labelling of Prepackaged,Foods (CODEX STAN 1-1985, Rev. 1-1991).,8.2 THE NAME OF THE PRODUCT,The name of the product shall be "Kimchi". The style should be included in close proximity to the,name of the product.,8.3 LABELLING OF NON-RETAIL CONTAINERS,Information required in Sections 4.1-4……
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